Crockpot Pork Burrito Bowls

Thanks so much to Smithfield for sponsoring this recipe for Crockpot Pork Burrito Bowls! You’ll adore these easy and flavorful slow cooker pork recipe. Prep only takes about five minutes, and you’ll have dinner ready and waiting at the end of the day! I received free products and was compensated for my time to write this post, but all content and opinions are my own.

You may remember that last year I brought you several tasty recipes with Smithfield marinated fresh pork like that Grilled Stuffed Pork Loin and those Bacon-Wrapped Teriyaki Pork Bites. I was delighted to be asked to create more recipes with their fresh pork products again. This year I’ll also be using Smithfield pork roasts, ribs, and more. Get excited!

Today I’ve created a super easy boneless pork roast recipe with a Smithfield Boneless Pork Shoulder Blade Roast. This netted pork roast is hand trimmed and perfect for slow cooking like in a smoker or crockpot. When I visited Smithfield, Virginia last year, I think I heard the words “fat is flavor” at least 20 times. It’s so true! You can put any meat in the slow cooker and make it fork tender, but you need fat in the meat in order for it to stay moist after hours of cooking. This pork pot roast is SO juicy and flavorful even after 10 hours in the crockpot!

You know I’m a sucker for Mexican food, so I wanted to use pork roast in burrito bowls. It only takes about five minutes to get the recipe prepped in the morning, and you will be so happy to come home to the smell of dinner already made! To get these burrito bowls on the table, all you need to do is drain and shred the meat. The beans are cooked right in, and rice is very optional. I skipped the rice and used a lot of lettuce, so my burrito bowl might be more like a taco salad. Whatever you want to call it, this is a deliciously easy meal!

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Crockpot Pork Burrito Bowls

This slow cooker pork roast recipe is so easy to make for dinner on busy days!

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Prep Time

5 minutes

Cook Time

10 hours

Servings

MetricUS Imperial

Ingredients

• 1 Smithfield Boneless Netted Pork Shoulder Blade Roast
• 1 yellow onion sliced
• 3 cans seasoned chili beans
• 15 ounces red enchilada sauce
• salad greens
• cooked rice optional
• diced tomatoes, shredded cheese, sour cream, salsa or other desired toppings

Prep Time 5 minutes Cook Time 10 hours Servings MetricUS Imperial Ingredients 1 Smithfield Boneless Netted Pork Shoulder Blade Roast 1 yellow onion sliced 3 cans seasoned chili beans 15 ounces red enchilada sauce salad greens cooked rice optional diced tomatoes, shredded cheese, sour cream, salsa or other desired toppings

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Instructions

1. Remove and discard net from pork roast. Place in crock of slow cooker. Arrange onion over the meat, and pour beans and enchilada sauce over the roast. Cover and cook on low for 8-10 hours. Flip roast over halfway through cooking if possible.
2. When ready to serve, remove cooked roast from crockpot to a large cutting board. Carefully pour remaining contents of slow cooker into a colander to drain off the liquid. Shred cooked meat with two forks, removing and discarding large pieces of fat as you work. Return shredded meat and drained beans and onions to cooking vessel or a serving bowl.
3. To assemble burrito bowls, place lettuce in the bottom of a large salad bowl. Place warm, cooked rice over the lettuce (optional), and place a generous helping of pork and beans over the rice. Pile on your desired toppings, and dig in!

Here are a few more slow cooker pork recipes I know you’ll want to try!

For more meal inspiration and recipe ideas, visit www.smithfield.com or Facebook.com/CookingwithSmithfield.